By Erin Valentine on April 16, 2013
Spice up your life with this quick and easy meal that beats the dining hall fare hands down.
There is nothing worse than dining hall food. All right, so world hunger and homicide are probably worse; however, almost nothing is as torturous as eating the same dining food day in and day out. If you’re like me, you would rather make a quick trip to the grocery store than submit yourself to another night of mystery meat and cold, mushy vegetables.
This recipe is easy, yet it doesn’t taste like it. I personally enjoy it because the spices are exactly what I need after subjecting my taste buds to bland foods for weeks. You can put in any spices you want. Try it out, feel free to get creative and make it your own!
Tandoori Chicken with Raita
1 c. low-fat plain yogurt
½ c. finely chopped cucumber
½ c. chopped tomato
¼ c. minced onion
2 tbsp. chopped mint
1 tsp. ground cumin
¼ tsp. salt
1. Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl and mix well.
2. Cover and refrigerate until ready to serve.
Tandoori Chicken Ingredients:
1 tsp. paprika
1 tsp. ground coriander
½ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. salt
¼ tsp. pepper
Pinch of nutmeg
2 boneless, skinless chicken breasts
1 tbsp. canola oil
1. Preheat oven to 375°F.
2. Grease 9×13 baking dish.
3. Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large, sealable plastic bag.
4. Cut each chicken breast in half.
5. Brush chicken with oil, place in bag, and shake until chicken is coated in spices.
6. Place chicken in baking dish.
7. Bake for 30-40 minutes.
Serve with cooling raita and rice. Delicious!